Say THAT five times fast!
Ya girl S loves a blueberry muffin but as a single lady, it can be very overwhelming to make a full batch of blueberry muffins knowing I have to eat 12 muffins myself… not that is at all a problem, but it is still a scary proposition nonetheless.
Eating challenge: bring it!
My muffins of choice used to come from the grocery store (I know how much that hurts y’all) but, growing up, Mama Cutting Veg did not mess around. These supermarket muffins were actually perfect specimens as far as I’m concerned. Buttery, golden brown tops, fluffy insides, and juicy blubes… yeah that’s my kind of muffin.
But, as I am sure y’all are familiar with, sometimes ya want homemade muffin taste without homemade muffin work. I love a good baked good as you can see, but hate the time and energy it takes. And so, I’ve got a quick way to make a delicious, quick breakfast/snack AND to use up all those blueberries ya got lying around. Because there is nothing worse than having blueberries with summer sweetness go moldy, ya feel.
The absolute worst.
SO, you have no excuse not to make this blueberry muffin! You probably already have all of the ingredients in your fridge right this very minute. Simply mix the wet ingredients, mix the dry ingredients, combine, cook, and EAT. The cooking time might be different depending on the mug you use but I found 2.5 minutes works perfect with the mugs I used. You can check them out here.
You might want to drizzle some nut butter, add some berries, or dollop some yogurt. Or make it into a muffin sammie. Yeah I can get down with that.
And the best part? With the weather finally warming, fresh berries are all over the grocery store. I’m already excited to swap in blackberries and raspberries in the coming months! The best!
Yields 1 muffin
5 minPrep Time
5 minCook Time
10 minTotal Time
- 1 banana, mashed (make sure your banana is VERY ripe... otherwise add 1 teaspoon maple syrup)
- 1 large egg
- 2 tablespoons dairy free milk (I used oat milk)
- 1/4 teaspoon vanilla
- 2 tablespoons coconut flour
- 1/2 tablespoon almond flour
- 1/4 teaspoon cinnamon
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 3 tablespoons of fresh blueberries or defrosted frozen blueberries
Whisk together the mashed banana, maple syrup (if using), egg, dairy free milk, and vanilla in a small bowl until combined. In a separate bowl, whisk together almond flour, coconut flour, cinnamon, salt, and baking powder until combined. Add the dry ingredients to the wed ingredients and mix to combine, making sure the mixture is very well combined. Gently stir in blueberries
Pour mixture into a large, microwavable safe mug. You can grease the mug with a spray coconut oil/avocado oil but this is optional.
Microwave on high for 2.5-3 minutes until the muffin has risen.
Remove carefully from microwave (mug will be hot!) and serve with nut butter, extra blueberries, or yogurt. EAT